RESPONSES OF LIPID-MEMBRANES OF TASTE SENSOR TO ASTRINGENT AND PUNGENT SUBSTANCES

被引:36
作者
IIYAMA, S
TOKO, K
MATSUNO, T
YAMAFUJI, K
机构
[1] KYUSHU UNIV 36,FAC ENGN,DEPT ELECTR,FUKUOKA 812,JAPAN
[2] KINKI UNIV KYUSHU,FAC ENGN,DEPT IND CHEM,IIZUKA,FUKUOKA 820,JAPAN
关键词
D O I
10.1093/chemse/19.1.87
中图分类号
B84 [心理学]; C [社会科学总论]; Q98 [人类学];
学科分类号
03 ; 0303 ; 030303 ; 04 ; 0402 ;
摘要
Astringent substances and pungent substances were studied using a multichannel taste sensor with lipid membranes. The electric-potential pattern constructed of eight outputs from the membranes has information of taste quality and intensity. Pungent substances, such as capsaicin, piperine and allyl isothiocyanate, had no effect on the membrane potentials of the lipid membranes. On the other hand, astringent substances such as tannic acid, catechin, gallic acid and chlorogenic acid changed the potentials remarkably. A principal component analysis of the patterns in electric potential changes caused by the taste substances revealed the astringency is located between bitterness and sourness.
引用
收藏
页码:87 / 96
页数:10
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